So when cooking some spaghetti last night I tried logging it, but I could only get info for the serving being "2 oz dry=1 cup cooked". Measured out 1 cup; it weighed 4 oz cooked. Is a general rule of thumb that pasta doubles in weight when cooked since it absorbs water? Would love to eat pasta and not go over my calorie goals!
I don't think it's ever going to be a good idea to weigh it cooked, because it's impossible to know how much water was absorbed.
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Exactly. If you're making multiple servings at home, you could weigh it before, and weigh it after and divide to figure out the weight of a serving, but there's not a really reliable figure for cooked pasta by weight.
Seconding the other posters about weighing it dry. Pasta is so calorific that an error in estimation could make or break your day!
If I am going to divvy it up into lunches for the week, I usually weight it once dry, then once after.For example, last week was really hot and I was working outside, so I wanted Zaru Soba. So I measured out 90g of buckwheat noodles (220 calories) which came to about 240g cooked. I ended up splitting it into two lunches (120g of cooked noodles for 110 calories each) with cucumbers and tofu.
For clarification: The calorie content on the back of a noodle package is (almost) always for dry noodles, right? That's the rule I've been living by, but figured this is a great place to double check.
For clarification: The calorie content on the back of a noodle package is (almost) always for dry noodles, right?
Yup! I go by this :)
I think the weight would vary based on the cook time and type of pasta, I don't really think there's a "general rule of thumb."
I always measure when dry and then, if I'm cooking multiple servings, re-weigh it when it's cooked and divide by the amount of servings I made to know the weight of a cooked serving.
Always weigh things as they are in the package. So pasta would be weighed dry, and bread would be weighed before toasting, etc.
I just cook the whole package and figure out the total calories from the box, then divide it by the final cooked weight. That gives you a cal per g or oz. Then you can weigh whatever amount you want and multiply it by that #. We do this with all our food and have a whiteboard in the kitchen with the values for leftovers in the fridge.
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